Stir fried assorted vegetables

Stir fried assorted vegetables

Raw materials for stir fried assorted vegetables

Mung bean sprouts 200g, spinach 100g, vermicelli 50g, 3 eggs, soybean oil 75g, sesame oil 15g, refined salt 6G, scallion 5g, sesame 10g (baked).

Processing steps of stir fried assorted vegetables:

1. Put the egg yolk and egg white into two porcelain bowls respectively, beat them to bubble, spread them into thin egg cakes, and cut them into 5cm long filaments.

2. Wash spinach, cut it into 5cm long sections and blanch it in a boiling water pan; remove the roots and shells of mung bean sprouts, rinse them and blanch them in a boiling water pan; peel the scallions, wash them and cut them into 5cm long sections; water the vermicelli and cook them thoroughly.

3. Heat the frying pan with high heat, add soybean oil, when it is 60% hot, put in the scallion section, stir fry the flavor, put in the mung bean sprouts, stir fry a few times, add the vermicelli, spinach shreds, egg white shreds, egg yolk shreds and salt, stir well, drizzle with sesame, and then put into the plate.

Characteristics of stir fried assorted vegetables:

The color is gorgeous, the fragrance is refreshing, and the taste is gratifying.

Stir fried assorted vegetables

Stir fried assorted vegetables are bright in color and rich in nutrition. Usually, a variety of ingredients are selected to serve. The finished dish is crisp and tender. Assorted dishes are auspicious, and they are also necessary recipes in summer. All kinds of raw materials are nutritious. After eating this light vegetable dish, it can not only reduce the burden on the stomach, but also eliminate the greasy feeling.

essential information

Stir fried assorted vegetables

[cuisine] Korea

[taste characteristics] the color is gorgeous, the fragrance is refreshing, and the taste is pleasant

Raw materials

200g mung bean sprouts, 100g spinach, 50g vermicelli, 3 eggs, 75g soybean oil, 15g sesame oil, 6G refined salt, 5g scallion and 10g sesame (baked)

Production process

1. Put the egg yolk and egg white into two porcelain bowls respectively, beat them to bubble, spread them into pancakes, and cut them into 5cm long filaments 2. Spinach is picked and washed, cut into 5cm long sections and blanched in boiling water; mung bean sprouts are picked, root and shell are washed and blanched in boiling water; scallion is peeled, washed and cut into 5cm long sections; vermicelli is watered and boiled thoroughly 3. Heat the frying pan with high heat, add soybean oil, when it is 60% hot, put in the scallion section, stir fry the flavor, put in the mung bean sprouts, stir fry a few times, add the vermicelli, spinach, egg white, egg yolk and salt, stir well, sprinkle with sesame, and then put into the plate.

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